Alum

Alum is a mineral ingredient traditionally used in cooking and food preservation. It is a double sulfate of potassium and aluminum, which appears as white and transparent crystals. Its main use in gastronomy is as a clarifying agent in the preparation of broths and jams, and it is also used to improve the texture of cured meats and in the preparation of pickles.

Alum has a natural origin, being extracted from minerals in various regions of the world. Historically, it was used in food preservation due to its bactericidal and astringent properties, which help prevent the proliferation of microorganisms and prolong the freshness of products.

Among its properties, its ability to act as a coagulating and preserving agent stands out, in addition to its use in small quantities to enhance the firmness of certain foods. However, it is important to use it in moderation for health reasons, as excessive consumption can be counterproductive.

In different Latin American countries, alum may be known by alternative names such as potassium alum, potash alum, or simply common alum.

In summary, alum is a functional ingredient in the kitchen for those seeking traditional preservation and preparation techniques, especially in recipes for pickles, jams, and cured meats.